They Say Tomato. We Say Tasteless

Plant geneticists say they have discovered an answer to a near-universal question: why are store-bought tomatoes usually so tasteless?  Yes, they are often picked green and shipped long distances and likely refrigerated, which destroys their flavor and texture. But now researchers have discovered a genetic reason that diminishes a tomato’s flavor even if the fruit is picked ripe and coddled.

The unexpected culprit is a gene mutation that occurred by chance and that was discovered by tomato breeders. It was deliberately bred into almost all tomatoes because it conferred an advantage: It made them a uniform luscious scarlet when ripe.

Whatever the color, I only eat them in tomato sauce or soup.  The Kitchen Manager at Amy's in Medford can attest to my reaction to eating fresh tomatoes; it is not a pretty sight.

This week, a look at the improving flavor of tomatoes.

TTFN, Fred.

Quote of the week: "Living is easy with eyes closed, misunderstanding all you see." – The Beatles, "Strawberry Fields Forever" (Lennon-McCartney)



They Say Tomato, We Say Tasteless